Creamy Curried Chicken Recipe

Creamy Curried Chicken Recipe

Creamy Curried Chicken

Ingredients:

1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh ginger, chopped
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre) vegetable oil for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock
3 tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded and chopped
1/4 tsp. MSG (optional)     

Directions:

1.     Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.

2.     Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.

3.     In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.

4.     Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.

5.    Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.

6.  Place the potatoes in a serving dish. Arrange the chicken pieces on  top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.

Source: Quick and Easy Chinese Vegetarian Cooking, a complete Chinese cookbook guide that shows you how to cook delicious and healthy Chinese vegetarian recipes that will spice up your current diet, and can help to improve your diet and health.

Cashew Chicken Recipe

Cashew Chicken Recipe

The original Chinese version would have been made with peanuts because cashew nuts do not feature in Chinese cookery. Nevertheless, this dish uses the best Chinese principles: stir-frying to seal in the juices of the chicken, and then stir-frying again with spices to flavor it.

Serves 3 to 4

Ingredients:

8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

Marinade:
1 egg white
1 teaspoon salt
1 teaspoon cornstarch (corn flour)
5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
2 ounces (50 grams) cashew nuts
2 teaspoons dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped as garnish (if desired) 

Directions:

Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and lightsoy sauce and set aside.

Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside.

Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute.  Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.  

More delicious Chinese recipes are available in Jim Yang's cookbook "Quick and Easy Chinese Vegetarian Cooking"